About Art in the Age's ROOT
In the 1700s, Native Americans taught their recipe for Root Tea to colonial settlers. The tea, originally developed as an herbal remedy to common ailments, was made with sassafras, sarsaparilla, birch bark and other wild roots and herbs. At the end of the 19th century — as the Temperance movement conspired to take the fun out of everything — a Philadelphia pharmacist named Charles Hires removed the alcohol from Root Tea and rechristened it (ironically) Root Beer. Over time, the memory of Root Tea faded into history.
After distillation, Art in the Age's ROOT is infused with a dozen different organic herbs and spices, including wintergreen, spearmint, cinnamon, clove, cardamom, allspice, birch bark, anise, smoked black tea, lemon, orange and nutmeg. The result is not like a flavored vodka or a sweetened liqueur — it is a spirit unlike anything made in the last century. The nose is sweet and aromatic, much like root beer. The initial notes of anise and licorice fade quickly, and strong notes of birch, peppery herbs, citrus and vanilla beans predominate.
In addition, the entire concoction is certified organic. "A lot of brands exploit that," says Grasse. "I do it because I want it to be historically accurate. Everything was organic back then." Try an organic liqueur today!
About Art in the Age
"When we set out to start Art in the Age, we challenged ourselves," says Steve Grasse, the founder of Art in the Age Spirits. "I wanted to create the weirdest thing I could think of and put it in the simplest bottle possible and see if I could make that work. But I also wanted to create something that was really interesting and different and mix in my personal interest in history."
This typical aperitif has its origins in 13th century Italy where it was used for medicinal purposes. The liqueur is produced worldwide and can have all sorts of flavor profiles, from fruit, spices, nuts, and even cream, and has a low proof of 15 to 30% ABV.
Liqueur can be enjoyed in many different fashions, from drinking neat, in cocktails, served with coffee, or even used for cooking.
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